Happy Friday! I’m getting Show and Tell up a little late today because I’ve been busy as a bee finishing up our living room decor. I can’t wait to share the final product with you, but until it’s totally done and picture worthy, here’s a little sneak peak of one of the gems I found for the wall: stump prints from Light & Ink. I ordered the Spring Hollow Gold print yesterday and can’t WAIT for it to arrive.

I have some fun news today, too! In addition to regularly contributing to Babble, I am also now going to be writing for Parade’s food website Community Table as well as the blog for Solly Baby. My first posts for both sites went up this week!

At Community Table: 10 Romantic Cocktails for Valentine’s Day Fun!

And for Solly Baby: 12 Fantastic Freezer Meals, Before The Baby!

Show and Tell is for the whole class – be sure to share your own stuff and finds!

When we were in New Hampshire for New Year’s Eve, Nate’s mom made some chicken tenders with coconut mixed into the breadcrumbs that were scrumptious.

I’ve made the same thing a couple times since and I think I finally have these chicken tenders perfected, with just the right amount of salty and sweet and a bit of heat surrounding perfectly tender chicken. And, of course, coconut. I love anything savory with coconut involved. So good.

There are a few steps to the recipe, but I promise it’s an easy recipe nonetheless. Also, I highly recommend pounding the chicken. You can skip the pounding, but it’s way better when you do it.

Enjoy!

Coconut Chicken Tenders

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

With a little bit of sweet and a little bit of heat, these oh-so-tender chicken tenders are coconut perfection!

Author: Jane Maynard

Serves: 4 servings

Ingredients

• 1 pound chicken tenders
• ¼ cup flour
• ¾ teaspoon kosher salt (divided into ½ teaspoon and ¼ teaspoon)
• 1 egg
• 1 teaspoon soy sauce
• ½ cup panko bread crumbs
• ½ cup sweetened coconut
• ¼ - ½ teaspoon cayenne pepper (with ¼ teaspoon it's just a HINT of heat, ½ teaspoon has more heat but isn't crazy spicy)
• 1 tablespoon sugar
• 4 tablespoons butter

Instructions

1. Pound chicken tenders thin.
2. Mix together flour and ¼ teaspoon salt and pour onto a plate.
3. Beat the egg in a small bowl and whisk in the soy sauce.
4. Mix together the panko bread crumbs, coconut, ½ teaspoon of the salt, cayenne pepper, and sugar together in a medium bowl.
5. Heat butter in a large, deep skillet over medium heat. Depending on the size of your pan and whether or not you are doubling the recipe, if you need to cook the chicken in batches, add 2 tablespoons of butter to the pan for each batch of chicken you cook.
6. Dip each chicken tender in the flour, then the egg, then the breadcrumb mixture. Place chicken tenders in the heated pan and cook chicken tenders on both sides until golden brown and chicken is cooked through, about 4 minutes per side.
7. Remove chicken from pan and place on a plate lined with a paper towel to allow some of the oil to drip off.
8. Serve hot. Sweet chili sauce is the perfect dipping sauce for this chicken! We used honey mustard dipping sauce as well and that was good, too!

3.2.2807

I only have one thing to say before we get to the meal plan…GO PATS! TOM BRADY 4EVAH! Oh, wait. I have two things to say. Super Bowl is the new Thanksgiving. We have family coming to town and tons of recipes to make. The only (okay, not only) difference? It’s rude NOT to watch TV while you eat!

Here’s this week’s plan!

MONDAY:
– Sausage Hoagies

TUESDAY:
– Kai Pa Lo (Thai chicken stew – trying a recipe in the Penzey’s catalog)
– Rice and spring rolls

WEDNESDAY:
– Creamy Broccoli and Chicken Pasta
– Salad and garlic bread

THURSDAY:
– Leftovers

FRIDAY:
– Naan Pizzas

SATURDAY:
– Take out night

SUNDAY:
– Breakfast for Dinner: Yorkshire Pudding
– Fresh fruit

Click here for the free printable of this week’s menu plus the shopping list!

Thank you in advance for taking the time to post your menus! I appreciate it so much every week, as I’m sure many others do, too!